u003cstrongu003eQ: What makes this biryani Andhra-style?u003c/strongu003e

A: The u003cstrongu003egreen masala baseu003c/strongu003e (onion, green chili, coriander, mint) plus u003cstrongu003efennel and cumin powdersu003c/strongu003e set it apart from Hyderabadi or Tamil Nadu biryanis. It’s spicier, herb-forward, and has a green tint instead of saffron tones.

Mushroom Ghee Roast Biryani, How to make Ghee Roast biryani

There’s something fiery and irresistible about Andhra biryanis — the way green chilies, fresh herbs, and ground spices come together to create a masala that clings to every grain of rice. This Mushroom Biryani with a green masala base is a vegetarian take that carries all the punch of Rayalaseema-style cooking, with mushrooms soaking up the sharpness of chilies, the aroma of cumin and fennel, and the freshness of mint and coriander.

Unlike tomato-based gravies, this version uses a green onion–chili paste that gives the biryani its signature tint and bold character. It’s spicy, rustic, and soulful — the kind of dish that pairs beautifully with a simple raita or pachadi on the side.

Bite of History – Mushroom Ghee Roast Biryani

While Hyderabadi biryani is known worldwide, Andhra biryani has its own fiery legacy. Rooted in the Rayalaseema region, it leans on green chilies, onions, and fresh herbs instead of rich kormas or saffron. This gave rise to biryanis with a green-tinted masala and bold, rustic flavors — a style that still thrives in Andhra messes and homes today.

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Ingredient Roles in Mushroom Ghee Roast Biryani

Ingredient	Role in the Dish
Basmati Rice	Forms the aromatic base; long grains soak up masala without turning mushy.
Mushrooms	Act as the main star; absorb masala flavors and give a meaty bite.
Onion, Green Chili, Ginger, Garlic (ground paste)	Creates the signature Andhra green masala; brings heat, sharpness, and depth.
Coriander & Mint leaves	Add freshness, green tint, and balance to the spicy masala.
Curry Leaves	Give a nutty, smoky flavor typical of Andhra cooking.
Turmeric Powder (optional)	Adds warmth and earthy undertone.
Red Chili Powder	Intensifies the fiery Andhra punch and color.
Cumin Powder	Adds earthiness and balances the heat.
Fennel Powder	Brings mild sweetness and fragrance to round out the spice.
Curd	Softens masala texture, helps bind flavors, prevents dryness.
Fried Onions	Add crunch and a sweet contrast to the heat.
Mint & Coriander (for garnish)	Fresh finish that lifts the heaviness of spices.
Oil + Ghee mix	Ensures richness; ghee carries the masala aroma.
Whole spices (bay leaf, cardamom, clove, cinnamon, star anise)	Infuse the rice with fragrance during cooking.
Lemon juice	Balances spice, adds freshness before serving.

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Mushroom Ghee Roast Biryani, How to make Ghee Roast biryani

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: South Indian, Andhra CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Dum Time

minutes

A fiery Andhra-style mushroom ghee roast biryani made with green masala, ghee-roasted mushrooms, and layered basmati rice for a spicy, aromatic South Indian meal.

Ingredients for Mushroom Ghee Roast Biryani

For Rice
1 cup, 1 Basmati rice (soaked 20–30 mins
5 cups 5 Water
1 nos. 1 Bay leaf
1 nos. 1 Clove
1 pod, 1 Cardamom
¼ stick, ¼ Small piece cinnamon
Salt to taste
For Green Masala (to grind)
1 nos. 1 Medium onion (roughly chopped)
4- 5 nos. 4- 5 Green chilies (adjust to spice)
1 inch, 1 Ginger
4 cloves 4 Garlic
¼ cup, ¼ Coriander leaves
3 tablespoon, 3 Mint leaves
For Base
10 nos 10 Mushrooms, quartered (200 g)
4 tablespoon, 4 Oil + ghee mix
1 teaspoon, 1 Red chili powder
½ teaspoon, ½ Fennel powder
½ teaspoon, ½ Cumin powder
2 tablespoon, 2 Whisked curd
Salt to taste
Few curry leaves
For Garnish and Layering
2 tablespoon, 2 A handful of fried onions
2 tablespoon, 2 Mint and coriander leaves
1 teaspoon, 1 Ghee

Directions to make Mushroom Biryani

Cook Rice
Boil water with whole spices (bay leaf, clove, cardamom, cinnamon, star anise) + salt.
Add soaked rice, cook until 90% done.
Drain and spread aside.
Grind Paste
Grind onion, green chilies, ginger, garlic, coriander, and mint into a smooth paste.
Prepare Ghee Roast Base
Heat ghee + oil in a wide pan.
Fry cashews until golden, remove and keep aside for garnish.
In the same ghee, add curry leaves + a few whole spices (extra bay leaf or clove for aroma).
Add the green paste and sauté until raw smell fades, keeping the green tint.
Roast Mushrooms
Add turmeric, red chili, fennel, and cumin powders. Fry well.
Add mushrooms, cook on high flame until they shrink and masala clings (ghee roast texture). Stir in curd (if using) for body. Adjust salt, finish with mint and coriander.
Dum Layering
In a heavy pot, layer mushroom ghee roast, top with rice.
Sprinkle fried onions, mint, coriander, and golden cashews.
Repeat layers, drizzle 1 tsp ghee.
Cover and dum cook on very low flame for 12–15 mins.
Rest and Serve
Let rest 10 mins, fluff gently.
Serve hot with onion raita or pachadi.

Notes

1 cup = 250 ml

Directions to make Mushroom Ghee Roast Biryani with step by step images

Cook Rice
Boil water with whole spices (bay leaf, clove, cardamom, cinnamon, star anise) + salt.
Add soaked rice, cook until 90% done.
Drain and spread aside.
Grind the Paste
Grind onion, green chilies, ginger, garlic, coriander, and mint into a smooth paste.
Prepare Ghee Roast Base
Heat ghee + oil in a wide pan.
Fry cashews until golden, remove and keep aside for garnish.
In the same ghee, add curry leaves + a few whole spices (extra bay leaf or clove for aroma).
Add the green paste and sauté until raw smell fades, keeping the green tint.
Add Spices
Add turmeric, red chili, fennel, and cumin powders. Mix well.
Add Mushrooms
Add mushrooms, cook on high flame until they shrink and masala clings (ghee roast texture). Add Salt.
Add curd
Fry well. Stir in curd (if using) for body.
Dum Layering
In a heavy pot, layer mushroom ghee roast, top with rice. Sprinkle fried onions, mint, coriander, and golden cashews. Repeat layers, drizzle 1 tsp ghee. Cover and dum cook on very low flame for 12–15 mins.
Rest and Serve
Let rest 10 mins, fluff gently.
Serve hot with onion raita or pachadi.

Pro Tips for Perfect Andhra-Style Mushroom Ghee Roast Biryani

Fry cashews first in ghee – this gives a nutty depth to the masala and doubles as a crunchy garnish.
High flame for mushrooms – always cook mushrooms on high heat so they roast and absorb masala instead of steaming and turning watery.
Balance the green masala – coriander and mint add freshness, but don’t overuse mint or the biryani can turn slightly bitter.
Dum cook slowly – sealing the pot and cooking on a low flame ensures the rice absorbs every bit of the ghee-roast flavor.
Use more ghee for authenticity – Andhra biryanis are unapologetically rich; don’t skimp on ghee if you want that restaurant-style finish.

Serving Suggestions

Pair this Andhra mushroom ghee roast biryani with a cooling onion raita or Andhra-style pachadi (gongura or tomato).
Serve with boiled egg fry or crispy papad on the side for a traditional Andhra touch.
A wedge of lemon squeezed just before serving brightens the spicy masala.
This biryani is best enjoyed hot, but leftovers taste even better the next day once the spices deepen.

FAQs – Andhra Mushroom Ghee Roast Biryani

Q: Can I make Andhra mushroom biryani without curd?

A: Yes! The curd is optional. It adds creaminess, but the ground onion–green chili masala is strong enough on its own. You can replace curd with 1 tbsp coconut milk for a different flavor.

Q2: How to keep mushrooms from turning soggy in biryani?

A: Cook mushrooms on high flame after adding the masala. This helps evaporate water quickly and lets the masala coat them like a dry ghee roast.

Q: Can I cook this mushroom ghee roast biryani in a pressure cooker or Instant Pot?

Yes. Cook the rice separately, prepare the ghee roast masala in the cooker insert, then layer and cook on “low” or 1 whistle dum. In Instant Pot, use the Rice function for 5 mins, then natural pressure release.

Q: What makes this biryani Andhra-style?

A: The green masala base (onion, green chili, coriander, mint) plus fennel and cumin powders set it apart from Hyderabadi or Tamil Nadu biryanis. It’s spicier, herb-forward, and has a green tint instead of saffron tones.

Q: Can I replace mushrooms with paneer or vegetables?

A: Yes! Paneer, baby potatoes, or mixed vegetables work beautifully with this Andhra green masala and give you a similar fiery ghee roast biryani.

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